Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
ADVANCED DAIRY CHEMISTRY AND PHYSICO-CHEMISTRY 801800805230 3 + 0 3.0 10.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Course will be run through lecturing, assay preparation and presentation, and seminar presentations.
Course Coordinator
Instructors Hamdi Barbaros ÖZER
Assistants
Goals This course aims to provide PhD stdudents who are wiiling to take part in academic world or R&D departments of privates/state sectors with advanced knowledge on the physico-chemical properties of milk and milk products.
Course Content In the frame of this course; physico-chemical properties of milk and milk products are lectured. Mechanisms of formation of protein matrices in milk products, mechanisms of milk fat-protein (casein) absorbtion, density, relationship between oxidation-reduction potential and cheese ripening, salt balance in milk and casein micelle stability are among the subjects of this course.
Learning Outcomes 1) This course aims to provide PhD students with fundamental knowledge for tailor-made modifications of dairy products
2) Students are expected to understand basic physico-chemical properties of milk macromolecules
3) Gaining knowledge sufficient enough to carry out research at international level

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Mechanism of formation of protein matrices Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
2. Week Kinetics of protien denaturation Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
3. Week lipid-protein absorbsion mechanisms Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
4. Week Physical structure of milk fat globule membrane Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
5. Week Lactose isomerisation and its relationship with product characterisation Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
6. Week density Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
7. Week Oxidation and reduction mechanism and its effect o cheese ripening Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
8. Week salt balşance of milk and its effect on heat stability Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
9. Week midterm exam Question Answer
10. Week interactions of milk and air bubbles Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
11. Week Browning reactions and fouling Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
12. Week Properties of concentrated milk Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
13. Week membrane filtration and stability of milk Lecture; Question Answer; Discussion
Brainstorming
 Presentation (Including Preparation Time)
14. Week Final exam Question Answer

Sources Used in This Course
Recommended Sources
Advanced Dairy Chemistry. (2009). McSweeney, P.L. ve Fox, P.F. (eds.) Springer Link Publ.
Dairy Microbiology and Biochemistry. (2014). Özer, B. ve Evrendilek, G. (eds.). CRC Publishing.
Fundamentals of Dairy Chemistry. (1988). Jennes, P. et al. (eds.). An Asen Publishing.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY14550
PY25555
PY33445
PY44555
PY54555
PY65555
PY74555
PY84555
PY93555
PY104555
PY113555
PY125555
PY134555
PY144555

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 14 2
Homework 14 3
Presentation (Including Preparation Time) 14 3
Report (Including Preparation and presentation Time) 14 3
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 2
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 14 3
Seminar 4 3
Midterm Exam 1 3
Final Exam 1 3
Time to prepare for Final Exam 1 5
1 3
1 3
Dönem Sonu Sınavı (DSS) 1 3
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload